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Ingredients Jump to Instructions ↓

  1. Syllabub

  2. 150 ml (1/4 pint) dry white wine

  3. 30 ml (2 tbsp) lemon juice

  4. 10 ml (2 level tsp) finely grated lemon rind

  5. 7g g (3 oz) caster sugar

  6. 300 ml (10 fl oz) fresh double cream

  7. Put the wine, lemon juice, rind and sugar into a bowl. Leave to

  8. infuse for a minimum of 3 hours.

  9. Add the fresh cream and whip until the mixture is softly stiff and holds its shape. Do not overwhip as the mixture may curdle

  10. Transfer to six glass dishes. Leave in a cool place for several

  11. hours before serving.

  12. Serves 6

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